Rhubarb Custard Pie

This is one of those recipes where my lack of cooking/baking experience is most evident. For example, does one bake this pie? If so, for how long/at what temp? Ah well. It certainly sounds good.

This recipe was found in a book called Galley Finale: A Collection of Mariner Soups, Sloops, and Other Incredible Edibles which was put out by The Presbyterian Church of Fair Oaks, Ca in 1978.

Rhubarb Custard Pie by My Grandmother

3 full c. sliced rhubarb stalks, 3/8 inch thick
2 eggs, well-beaten
1 1/4 c. sugar
Dots of butter or margarine
2 generous tsp. flour

Sprinkle bottom crust liberally with 1 heaping tablespoon flour. Add 1/2 the rhubarb and cover with 1/2 the sugar and dot with butter. Sprinkle with cinnamon.

Drip the beaten eggs as evenly as possible over the first layer. Repeat layers and rest of ingredients. Place a top crust over all this. Be generous with the cinnamon.

If anyone makes one of the recipes from this blog, please let me know how it goes. Thanks!

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